Black Forest Souffle

85 g sugar
85 g dark chocolate, melted, cooled slightly
4 egg whites
1 egg yolk
200 g fresh black cherries
butter for greasing the ramekins, sugar for sprinkle
vanilla ice cream

Preheat the oven at 200C. Place the baking sheet into the oven to warm up.
In a bowl  whisk together melted chocolate & egg yolk until combined well.
Whisk egg whites with sugar until stiff peaks form. Carefully fold the egg whites into the chocolate.
Butter the ramekins, cover with sugar, shake off any excess.
Place on to the bottom of the ramekins the cleaned cherries. Pour the chocolate mixture over the cherries, level off, run your thumb around the edges.
Place ramekins onto the hot baking sheet. Bake ca 10 min or until well risen.
Do not open the oven door too early or they may collapse.
Remove the souffle from the oven, place 1-2 tsp of vanilla ice cream into the middle & dust with icing sugar.
Serve immediately with some extra cherries.

Black Forest Cake

Base:
150 g butter
150 g sugar
15 g vanilla sugar
6 eggs
100 g chopped almonds
150 g dark chocolate
75 g flour
75 g cornflour
3 tsp baking powder

Moisten the cake:
cup of fresh strong coffee,cooled
~50 ml brandy

Filling:
375 g blackcurrant jam
2-3 cups of pitted cherries in syrup,drained
500 ml fresh cream
75 g dark chocolate

Oven 180C.
Cream the butter with sugar,add egg yolks,grated chocolate, almonds,mix of flour & baking powder & cornflour.
Whisk the egg whites separately until stiff & gently add to the rest of the ingredients.
Line the 23 cm round cake tin with baking paper.
Transfer the mixture to the cake tin & bake in preheated oven for 45-50 min or until the inserted toothpick comes out clean.
Cool.
Cut the cake into three horizontal layers,it wont be easy,so be careful.
Place the first layer onto the serving plate,moisten ,spread over half the jam,then 1/4 of the whipped cream & half of the drained cherries.
Put the second layer over & same way moisten,spread with jam & add the rest of the filling.
Top the cake with third moistened layer.
Cover the sides & top of the cake with the rest of the whipped cream.
Sieve over the cake some cocoa powder or sprinkle with grated chocolate.Decorate with cherries..

Curl up on the couch with slice or two & enjoy..

Black Cherry Tiramisu

Ingredients

6 tbsp orange liqueur (Grand Marnier)
500 g mascarpone cheese, at room temperature
250 ml fresh cream
100 g sugar
1 tsp pure vanilla extract
ca 28 ladyfingers
300 g fresh black cherries pitted & halved
Chocolate shavings
250 ml red fruit juice for soaking
Directions

Stir the juice and 4 tablespoons of the orange liqueur in a small bowl.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl.
Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form.
Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture.
Line the bottom of big glass serving dish with half of the soaked ladyfingers.
Spread half of the mascarpone mixture over the ladyfingers, then cover with half of the fresh halved cherries.
Repeat layering with the remaining ladyfingers, mascarpone mixture and cherries. Cover and refrigerate at least 3 hours or overnight.

Scatter chocolate shavings all over..

Black Forest Mousse

100 g dark good chocolate, melted
1 egg yolk
100 ml fresh cream, whip
5 g gelatine, dissolve by following the instructions on the packet
1 tbsp brandy (optional)
5 chocolate chip biscuits, finely crushed
pitted cherries or raspberries

Garnish:
Whipped cream
Ganache :
50 g dark chocolate
1 dl fresh cream
1 tbsp butter
2 tbsp cocoa powder

Chocolate spirals (or other garnish as you like)
Cherries or rasperries
Instruction:

1.Press crushed biscuits into the 4-5 rings.Cover evenly with berries.If they are bit too sour for your taste,sprinkle over some icing sugar.
2.Beat the egg yolk in double boiler until frothy and begins to thicken. Continue beating until the egg yolk is warm to the touch. Remove from the heat.
3.Pour prepared gelatine in as a thin steady stream,whisking all the time.
4.Pour in melted chocolate, blend well. In this point, if the batter is still warm, wait until it reaches room temperature before adding whipped cream, otherwise the cream will melt and the light moussy texture won’t be accomplished.
5.Fold in whipped cream, blend well. Add brandy (if using), blend well.
6.Pour mousse into the rings, on crushed biscuit. Let it set and cool in refrigerator.
7.Prior to serving, carefully remove the rings and garnish the chocolate mousse with whipped cream, ganache and chocolate spirals (or any garnish you favor).